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Flourless Chocolate Chambord Cake

 

77

Yield

1

cake

Prep

20

min

Cook

45

min

Ready

1

hrs

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

10 ounces chocolate
chopped
2 ounces chocolate
chopped
¾ cup butter, unsalted
cup water
6 large eggs
1 cup sugar
granulated
1 teaspoon vanilla extract
3 tablespoons chambord
*

Directions

Preheat oven to 325℉ (160℃)., grease and flour a 9-inch springform pan.

Melt the semisweet chocolate, unsweetened chocolate and butter with the water in a medium saucepan over low heat, stirring with a wire whisk until smooth.

Cool slightly.

In a large mixing bowl, beat the eggs, sugar and vanilla extract on high speed for 10 minutes.

Fold in the chocolate and liqueur.

Transfer the batter to the prepared pan.

Place the pan in a shallow baking pan.

Bake for 35 to 40 minutes, or until the cake is slightly puffed on the outer one-third of the top and the center doesn't shake when you move the pan gently.

The cake should feel firm all over, except in the center.

Remove the springform pan to a wire rack to cool for 20 minutes.

Loosen and release the sides of the pan, but leave the cake in the pan until completely cool.

Remove the cake from the pan.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 272g (9.6 oz)
Amount per Serving
Calories 103262% of calories from fat
 % Daily Value *
Total Fat 71g 109%
Saturated Fat 41g 205%
Trans Fat 0g
Cholesterol 409mg 136%
Sodium 124mg 5%
Total Carbohydrate 34g 34%
Dietary Fiber 5g 18%
Sugars g
Protein 26g
Vitamin A 29% Vitamin C 0%
Calcium 7% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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